How To Make Zesty Lentil Spinach Salad
This spinach salad recipe comes with a fresh taste and fiber-rich properties from beluga lentils. Vegetarianism never tasted this good. Try it.
Serves:
Ingredients
- 1cupblack beluga lentils
- 2 ½ cupsvegetable stock
- 4Tbsp.olive oildivided
- 8oz.baby bella mushroom
- 3cupsbroccoli florets
- ½ mediumred onion peeled and thinly-sliced
- 4clovesgarlicpeeled and minced
- kosher salt
- black pepper
- 4cupsbaby spinach
- 1andlemon juice
- 1lemon zest
- ½ cupfeta cheeseor goat cheese, crumbles
Instructions
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Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, and stir in the stock.
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Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
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Meanwhile, as the lentils are cooking, heat olive oil in a large sauté pan over medium-high heat. Add the mushrooms and broccoli and sauté for 3 to 4 minutes, stirring occasionally.
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Stir in 1 additional tablespoon olive oil, red onions, and garlic, and season with a generous pinch of salt and pepper.
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Continue sautéing for 2 to 3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked. Remove from the heat and set aside.
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In a large bowl, combine the cooked lentils, veggie mixture, spinach, lemon juice, and zest, remaining olive oil, and feta cheese. Toss to combine.
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Serve warm, garnished with extra feta cheese, if desired.
Nutrition
- Calories: 663.43kcal
- Fat: 43.64g
- Saturated Fat: 24.06g
- Monounsaturated Fat: 14.97g
- Polyunsaturated Fat: 2.42g
- Carbohydrates: 37.67g
- Fiber: 5.58g
- Sugar: 8.34g
- Protein: 34.13g
- Cholesterol: 133.50mg
- Sodium: 1435.02mg
- Calcium: 806.88mg
- Potassium: 736.30mg
- Iron: 4.63mg
- Vitamin A: 298.07µg
- Vitamin C: 52.82mg
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